Carrots and Mushrooms Saute

For Passover, or anytime. From supermarket flyer for the Holiday.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 6  medium carrots, peeled, cut into 1/8-inch rounds
• 2  tablespoons olive oil
• 1  garlic clove, peeled and smashed
• 2  cups fresh mushrooms, sliced
• 1  teaspoon sugar
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Place carrots in a medium saucepan. Add water to cover by one inch. Bring to a boil. Partially cover and boil until tender crisp, about 5-8 minutes. Drain.
2. Heat olive oil in a large skillet over medium low heat. Add garlic and mushrooms and saute, stirring occasionally, until mushroom liquid evaporates, about 6 minutes.
3. Add carrots, sugar, thyme, salt and pepper, cover and cook over low heat 15 minutes. Uncover, remove garlic; discard. Increase heat to medium-high; cook, stirring often, until carrots and mushrooms are very lightly browned, 2-5 minutes.